Tomato Mac & Cheese

It has been forever since I've posted, but I wanted to share with you a recipe from the very first post I did on my page. It has been my favorite way to eat it ever since I had it this way, thanks to the food network and Paula Dean. It is not a recipe for those of you watching your calorie intake because it is FULL of grease, but it is very delicious! It is the dish that has inspired my profile picture since I began and now I share the recipe with you. Here it is, Tomato Mac & Cheese! And the crowd goes wild!!

Tomato Mac and Cheese

Recipe courtesy Paula Deen

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

55 min

Level:

Easy

Serves:

6 servings

Ingredients

• 4 tablespoons butter, plus more for baking dish
• 2 cups uncooked elbow macaroni
• 2 tablespoons minced onion
• 4 tablespoons all-purpose flour
• 1 teaspoon salt, plus more for seasoning
• 3/4 tablespoon dry mustard
• 1/4 teaspoon paprika
• 2 cups milk
• 3 cups shredded Cheddar, divided
• 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
• Freshly ground black pepper

Directions

Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.

Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.

Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 35 to 45 minutes. The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.

Enjoy!

The Classic Chef

Baked Apples

So, after watching a movie about a writer, I feel inspired to write a little myself tonight. I have not been very active for the past few months and I apologize. I thought I'd make it up to you by posting a recipe of a picture I've posted recently. My baked apples. What you need to do first is make the topping to go on the apples.

Topping:

1/2 cup of flour (You can use any kind of flour. I used Pamela's gluten free flour)
1 cup of oats
1/2 of brown sugar
Cinnamon to your liking
A pinch of Salt
1/2 a cup of coconut oil
1 tsp of vanilla

You can also use butter if you like, but I find coconut oil is healthier and gives the treat a better flavor. Take all the above ingredients and mix together until combined well.

Take your sweet apples and wash them. Once that is done, cut them in half. When you cut them in half, make sure that the apple is being cut to where the stem and butt of the apple are the bottoms once the apple has been cut in half. Once that is done, core out the center with a spoon and then add a spoon full of jam. I find Raspberry jam works best. Once that is done take the topping and use your hand to cup a good handful on top of the jam filled apple half.

Take a pan and pour water into it enough to cover the bottom. Place the apples on the pan and bake on 350 until golden brown, about 10-15 minutes depending on your oven. Once done, use tongs and a spoon to pick the apple up and put it on a plate. Eat and Enjoy!

Tip: This treat can go really well with So Delicious Coconut Ice Cream, or regular ice cream will also suffice.

The Classic Chef

Baby, it's chili outside!

Last night I wanted to make some chili that I saw a recipe for, but didn't have all the ingredients, so I made my own. It turned out pretty dang delicious and I thought I would share it with you all. Some of the best chili I have ever had. And pretty darn healthy too! No added mixes or additives. Just good fresh ingredients.

1 can of kidney beans
1 can of pinto beans
1 can of Great Northern Beans
7-10 garlic cloves (sounds like a lot, but once cooked, can't hardly tell they are there)
4 large Roma tomato chopped into inch sized squares
2 Serrano Peppers (optional)
1-2lbs of ground beef
1 can of Tomato Paste
1 can of olives
2 TBSP of Chili Powder (more if you like it spicier)
1 TSP of Cumin
1 TSP of Oregano
1-2 TSP of salt
1-2 cups of water to thin out the chili to the consistency you like

Start out by cooking your beef on the stove before you start anything else, because this takes the longest. Open the cans of beans and rinse thoroughly. Add to crock pot or pan. I used a crock pot and it works great! Take a garlic press and press all the cloves right into the pot on top of the beans. Put in your chopped up Roma Tomato's. Chop up your olives however you prefer and add them to the pot as well.  Add in all of your spices, tomato paste, cooked ground beef and water. Mix well. Cook for about 20-30 min or until it starts to boil a little; stirring occasionally. Once cooked you can add your favorite chili toppings like cheese and sour cream! For a lighter choice, choose a plain yogurt to top your chili instead. It will taste just as good. I promise :)Once it is done, it should look just like the picture below.




Enjoy!

The Classic Chef

Garlic Fries

Good Friday afternoon to you all! I was inspired to make some garlic fries after seeing a friends picture of some garlic fries at the Garlic Festival she was at. So here you go.

Measurements are all dependent upon how many people you are serving and if these are your main dish or just a side dish and how big your potatoes are.

I used about 10-15 potatoes, but most were pretty small. If you use the larger ones meant for baked potatoes, then you probably would need 2-4 of those depending on their size. I chopped them up lengthwise and I made them to the thickness I wanted them to be. Again, it is all up to you and how you want your fries to look.

I took about 1/2 cup of olive oil, I added about 1/4 cup of bread crumbs, about 1 tsp of salt, a few sprinkles of cayenne pepper, about 1/3 of a cup of shredded parm and about 4-6 garlic cloves crushed with a garlic press. I had that all in a large ziplock bag and I mixed it all up before I added the potatoes. Once it was mixed, I added the potatoes and then I transferred them to a large bowl to mix it a little more evenly since there was so much in the bag (I only did it that way because I didn't realize how many potatoes I had, so you can skip that step and just do it in the bowl or do it in the bag). Then I put some foil on a half sheet pan and put the marinated potatoes on the pan. I sprinkled a little more parm on top of the tatters before I stuck them in the oven and then I cooked them on 400-425 until tender for about 35-40 min. This too will vary depending on your oven. After they were done, I broiled them a little to make them a little crispy.

Before 

After

The fries turned out really good! They are great paired with a tuna or a salmon fish sandwich. 

Enjoy!

The Classic Chef

Strawberry Ice

Happy Summer to you all!! I hope you all had a great 4th of July! I sure did. We had a BBQ at home and enjoyed family time.

I thought I would post a simple Summer treat. It is a healthy refreshment for those hot days we have to endure laying out by the pool or sunbathing :)

All you need is a blender, some ice, strawberries and some Stevia.

(Stevia is just an herb that tastes like sugar, but it is good for you! Regular sugar effects your Pancreas, but Stevia just goes through the body like other herbs. Stevia is also a part of the Sunflower family. You can usually find it in your nutrition section in your local grocery store or in Super Supplements.)

I don't have any measurements for this one because it is all up to your own taste buds. The consistency you are looking for is like that of a soft Sorbet. Any strawberries will do. I used the ones I picked from my garden. Fresh vs. frozen strawberries is the better option, but if frozen is all you have, then make it work.

                                                           My Garden Strawberries :)

                                                                  The stems I cut off

                                                                   My stemless strawberries :)

                                                        Strawberries, Ice & Liquid Stevia

                                             This is what it should look like when you are done.

Enjoy!

Until Next Time, 

The Classic Chef

Lemon Almond Rice Pudding

I was thinking, something to share that is refreshing for summer would be nice for everyone. And what better refreshing thing to share than Lemon Almond Rice Pudding! If you are not a lemon fan, you might as well stop reading right now lol, but if you are up for trying new things, here is a recipe for you!

Lemon Almond Rice Pudding

4 cups of whole milk
1/2 cup of Borio Italian Rice found in Fred Meyer
1/2 cup of sugar
pinch of salt
1 vanilla bean
-----------------------------------------
3 lemons zested
1/2 cup of lemon juice
1/4 cup of Amaretto
-----------------------------------------
1/2 cup of heavy whipping cream
-----------------------------------------
Sliced almonds-amount is up to you

Take the first 5 ingredients and add to a pan. With the vanilla bean, make a slit down the middle to scrape the seeds from the inside out so you can add the vanilla bean seeds to the pot. I find that it can be easier to cut the ends of the bean off so they are not in the way of getting the pod all the way open. Once you've scrapped out the vanilla bean seeds, put the vanilla bean pod into the pot as well to get the most flavor out of your little bean. Bring ingredients in the pot to a boil and simmer for 35 min. Stirring occasionally.

Once simmered for the 35 min, take your lemon zest, juice and amaretto add to the milk mixture and cook for another 10 min just above simmer, but do not boil.

After the 10 min, stir in the heavy whipping cream and then put in fridge to chill.

Toast some sliced almonds to use for garnish.

This pudding is yummy hot or cold, but traditionally it is served cold. Try it both ways and enjoy!

                                                   The first 5 ingredients cooking in the pot

I know this looks like cheese, but this is the lemon zest :)

This is the finished product! 
Quite the tasty treat! I enjoy making this and it is something the whole family can enjoy after a nice summer meal. I would love your feedback on this dessert once you've had the chance to make it. Stay cool, Stay Fresh, The Classic Chef

Just some fun pictures

It has been quite a while since I last posted. I just haven't had much motivation to. I did, however, want to share some more pictures with you all of some recent creations of mine. I hope you enjoy!

The Classic Chef

                                                       Chocolate Chocolate Chip Cake

                                                                          Plum Tart

                                                                          Plum Tart

                                                                  Blood Orange Cake

Toasted Coconut Amaretto Cake

Creme Brulee